Mexican Wedding Cookies

Mexican Wedding Cookies

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1/2 cup butter

1/2 cup shortening

1 cup powdered sugar

1 egg

1 1/2 tsp almond extract

1 tsp vanilla

2 1/2 cups flour

1 tsp salt

1/4 cup crushed pecans

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Heat oven to 375. Mix butter, shortening, powdered sugar, egg, flavoring. BLend in flour and salt. Last mix in crushed pecans. Shape into 1 tsp ball. Put on ungreased cookie sheet. Bake 9 minutes. After cooled, roll in powdered sugar.

Poke Cake

For Megan's third birthday today we made this yummy cool desert. You can use any flavor of jello, but if it is for Megan.. it has to be pink.

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Poke Cake

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1 pkg. white or yellow cake mix

1 c. boiling water

1 (4 oz.) pkg. Jello, any flavor

1/2 c. cold water

Prepare cake according to box directions. Poke cake with large fork at 1/2" intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake. Chill 4 hours. Frost with whipping cream or cool whip.

Easy Rice Pudding

This is our favorite on cold mornings. We love how easy it is to make. Stir in raisins or pecans for an extra treat. We enjoy it with hot chocolate chocolate chip muffins right out of the oven.

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Easy Rice Pudding

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1 cup cooked white rice

1 cup milk

5 tsp sugar

dash salt

1/2 tsp vanilla

1/4 tsp cinnamin

In a saucepan, combine rice, milk, sugar, and salt. Cook, uncovered, over medium heat for 20 minutes or until thickened, stirring often. Remove from heat; stir in vanilla. Spoon into serving dishes and enjoy warm.

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(yield: 2 servings)